You use two slices of bread? We never did that. We always put some cheese on a piece of buttered bread and stuck it under the oven broiler until the cheese had 2nd-degree burns. I will never understand grilled cheese sandwiches with the extra bread.
If the butter’s a bit chill and doesn’t want to spread, I just put a pat on each slice of bread–that way I don’t have to chase down the butter when it spreads all over the pan. Just wiggle the bread around a bit to make sure all the bread gets butter on it. And the big trick to perfect grilled cheese sammiches is to keep the heat down LOW once the bread goes in. The bread gets perfectly browned to whatever degree you prefer and the cheese is perfectly melty without having to burn your bread.
Yes, like this, though minus the butter, which you don’t really need with all the fat in the cheese. I toast my bread first, but my daughter prefers hers soft. And she puts them together like a sandwich to eat. Also delicious with thinly sliced tomato on top of, or underneath the cheese. No need to bring a frypan into it.
I read this tip here from y’all and I tried it, and totally, I gotta say, y’all are weird.
One time, and I was back to butter.
Oh, now see that’s a different thing. Here in the good old U of K, we have cheese toasties - or TCBs (toasted cheese butties) as my family, possible uniquely, calls them - which is what folks across the pond call “grilled cheese”. We also have cheese on toast, which is a slice of bread, toasted on one side, be-cheesed on the opposite side then - as you say - stuck under the grill. Well, you didn’t, but no bugger says broiler here.
What does a non-functional grilled cheese sandwich look like? I’m trying to imagine it, but nothing is coming to mind. I’ve never had problems using margarine, personally.
In the US, “grill” for cooking means a hot flat piece of metal (such as a griddle). Most of these “grilled cheese sandwiches” described above are done in a frying pan.
Ayup, if it’s toasted under an open flame or a heating element, that’s “broiled” in US parlance.
That’s toasted cheese sammitch where I come from, melted cheese on toast. Meh… Grilled is cooked each side in butter in a pan. (tried mayonnaise and like so much else in the modern world, I don’t get the luv. It looks OK but only butter tastes good to us.) (oh, and hot mustard, patted-dry sliced tomato, and swiss cheese, on marble rye, made with butter is what they will serve in heaven, if there is one.)
Plain old wonder bread and plain old kraft slices and butter. Hot non-stick pan, all set.
Thirty posts and the most important word has not been mentioned : gruyere
Toasted cheese, cheese butt, whatever you call it: my default breakfast is cheese toast, because I can both make and eat it while barely conscious, and it keeps me going until lunch.
Back when Taco Bell was an infant, we used to pronounce “frijoles” as “Free Jollies”, meaning a hand job or such. Some sort of deviant sexual connotation.
These resent threads make me chuckle, politely to myself.
I’m sorry…
No! No! No! Real butter is a gift from the gods. Mayo was probably created by a guy wearing horns!
Holly Free Jollies doesn’t quiet have the same ring to it.
Or Does it?
Pan? Sauce Pan?
Cast iron skillet, real butter, parmesan/garlic sourdough sliced medium thin with asiago cheese in the middle. Or mixture of asiago and sharp white cheddar. Baby spinach leaves optional.
You’re thinking of “Miracle” Whip.
Oh, indeed. I was referencing my native nomenclature by way of information for those who may not know, as much as anything.
As an aside, I’m curious as to whether “Ayup” is a typo of “aye”, a typo of “yup”, an avant garde conflation of both, or a reference to my name…
“Broil” is one of those words I can never really reconcile myself to. Sounds too much like “boil” which I think we can all agree is something that should never be associated either with cheese or hot crispy bread